Butter Beansseasonal school meals + fun cooking classes2016-12-05T16:29:52Zhttp://butterbeanskitchen.com/feed/atom/WordPressadminhttp://butterbeanskitchen.com/?p=53422016-12-01T15:24:11Z2016-12-01T15:18:54ZRegister now for our Asphalt Green Cooking Series Saturdays in December! Open to the public!

Butter Beans 2016 Winter Cookbook is here!

Dear parents, teachers, and after-school coordinators,

It’s time to take the work of our talented Butter Beans chefs and put it into practice at home! After a season of tasting, cooking, and exploring, these future foodies are sure to stir up things in your kitchen.
As a thank you for enrolling your little chef in a cooking class this past semester, download your Butter Beans Winter 2016 Cookbook and relive all the exciting flavor explorations from classroom at home!
Share photos of your kitchen creations and be featured on Butter Beans social media and on our weekly newsletter! Tag us at @butter_beans on twitter, @butterbeanskitchen on instagram, and on Facebook!
Sign up for our newsletter to receive even more seasonal recipes to try at home!
Want more cooking adventures? Join us this summer for a complete farm-to-table adventure through the food landscape of NYC at our Food + Garden Camp in Brooklyn or Manhattan!
We can’t wait to see you for more cooking explorations! Happy cooking!

-The Butter Beans Team

]]>0adminhttp://butterbeanskitchen.com/?p=45982016-12-01T15:20:01Z2015-02-25T16:01:38ZCome join our thriving blog community! We provide our readers with approachable, and creative seasonal recipes, family dinner guides, food quote inspirations, cooking class reflections and much more! Subscribe at www.butterbeanskitchen.com/blog to join in on the fun!]]>0adminhttp://butterbeanskitchen.com/?p=37702016-12-01T15:35:05Z2013-10-02T15:37:05ZWe believe that our students and school staff should not only eat healthy food, but also eat responsibly raised food. That is why we set standards for the food that we buy.

All of our food is fresh never frozen

Our hot dogs are nitrite/nitrate/hormone/antibiotic free

Our cold cuts are nitrite/nitrate/hormone/antibiotic free

Our meat proteins are antibiotic and hormone free whenever possible

We source produce locally whenever possible

When we use milk in dishes (like mac and cheese) we use Hudson Valley Fresh Milk which is local, and from grass fed cows

We provide a variety of fresh fruit each week including local apples and pears, along with oranges, grapes, melon, bananas

Whole grains are an integral part of our menu, as we only offer whole wheat bread, pita, wraps, brown rice and quinoa

Day camps, offered during spring and summer breaks, get kids’ hands dirty through everything from sowing seeds to composting. Kids plan a group budget to spend at the Union Square Greenmarket, then cook their own lunch together each day. Field trips, inducing adult envy, take kids behind the scenes at kimchi kitchens, Brooklyn Grange’s rooftop farm, Rafetto’s pasta shop, Randall’s Island vegetable gardens and Ample Hills ice cream shop, where campers help transform pastured cream and eggs into cone-ready scoops.”

Along the way we’ll explore the full spectrum of the food cycle through activities like planting seeds and harvesting fresh food, to cooking seasonal summer lunches, and writing our own cookbooks.

Throughout the summer, campers work together to create inventive lunches and snacks, learn the tricks to great composting, have one on one sessions with local food experts, get hands on with chickens and worms, play in the park, and explore the wonderful, flavorful world of food!

Sample camp schedule:

]]>3adminhttp://butterbeanskitchen.com/?p=23302016-12-01T15:38:19Z2012-01-09T16:57:36ZButter Beans cooking classes teach students how to make seasonal, international, nutritious recipes, while forging fun new memories in the kitchen!

Students will learn about seasonality, international cuisines, beneficial nutrients, and mindfulness.

As students move through the course they will also learn vital kitchen knife skills, food tasting and seasoning, various culinary techniques, and culinary vocabulary.

From seed to table, children gain an appreciation for food in a convivial setting, while discovering different cultures and building important cooking skills, all while having fun with their friends!

Here’s what cooking class parents had to say about their child’s experience:

“My daughter is a very picky eater but your class has really opened her eyes to how tasty a variety of food can be. She is so proud to share what she has prepared with the family when she gets home and is eager to explain what she did. We would put your recipes into our dinner rotation immediately!!” – Mary, a parent of a Butter Beans chef

“As soon as the teppanyaki chef started dicing veggies, cooking, and sautéing, my child went into cooking class mode – identifying vegetables/oils/aromatics… asking the chef some 5-year old questions… Because he saw the cooking process and understood it, he felt so empowered that that he ate everything – the fried rice, the minced vegetables, the diced chicken. He ate better than the older kids at the table.” – Malini, Parent of a Cooking Class Student on a visit to a Japanese restaurant with her family